Step 1

Heat the oven to 375°F with a rack in the middle position. Mist 2 rimmed baking sheets with cooking spray. In a small bowl, whisk together the cottage cheese and egg. In a stand mixer, combine the tapioca starch, bread flour, masarepa, sugar, baking powder and salt; mix with the paddle attachment on low until well combined, about 10 seconds.

Step 2

Add the cottage cheese mixture, Oaxacan cheese and cotija; mix on low, scraping the bowl and pushing the dough off the attachment as needed, until the dough is curdy and evenly moistened, about 4 minutes. If the dough tries to climb out of the bowl, stop the mixer, push it back down and continue mixing.

Step 3

Divide the dough into 18 portions (about 80 grams or ¼ cup each), placing them on an unfloured counter. Roll each portion between your hands, forming it into a smooth ball. Arrange 9 dough balls, evenly spaced, on each baking sheet, then lightly press with your hand to slightly flatten.

Step 4

One baking sheet at a time, bake until golden brown, 25 to 27 minutes. Cool on the baking sheet on a wire rack for about 5 minutes. Transfer directly to the rack and serve barely warm or at room temperature.